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  • Cake flour 140.0 g
  • Oats 35.0 g
  • Baking powder 4.0 g
  • Baking soda 4.0 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5.0 g
    Added to cart: Robertsons Veggie Seasoning
  • Carrots (grated) 30.0 g
  • Feta cheese (crumbled) 40.0 g
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    180.0 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Water 120.0 ml
  • Mozzarella cheese (grated) 120.0 g
  • Walnuts (crushed) 15.0 g


  1. Method:

    • Pre-heat the oven to 160 °C, and line a 6-hole muffin tray or use silicone muffin cups.
    • In a bowl, mix all dry ingredients with a whisk, set aside.
    • In another bowl, mix together carrot, feta cheese, Hellmann's Tangy Mayonnaise and water.
    • Make a well in the dry ingredients and stir in the mayo mixture gently until mixed through.
    • Divide batter equally into muffin tray and top with grated cheese and walnuts.
    • Bake in the oven for 15 min.
  2. Chef's Tip::

    • Replace feta cheese and mozzarella with tofu and create a vegan muffin.